There are many ways to make this dish, as long as it suits your taste and tastes delicious. Let's share it and make it at home.
Ingredients for sauce bone preparation: pork bone 4 kg, yellow sauce120 g.
Other materials: 30g of rock sugar, soy sauce 10 ml, 25 ml of cooking wine, soy sauce 100 ml, and appropriate amount of salt (for final taste adjustment).
Seasoning: onion ginger, 2 star anise, 2 fragrant leaves, cinnamon 1 small piece, 2 cloves, nutmeg 1 piece, and pepper 15 piece. Less seasoning is better than more, or the bones in the sauce will have no meat flavor. )
Specific operation:
1 first of all, when we buy big bones, we should try to ask the butcher to help us chop them up. They are more experienced, steady and heartless, and it is easy to cut them by themselves. Some bone chips are difficult to clean when pounded into meat, and it is easy to have problems when eating. One of my classmates was stabbed in the gums by the sharp fragments on this bone.
2. Soak the bought big bones in clear water for a few hours in advance. It is best to change the water halfway, then put it in cold water, add cooking wine and onion ginger, and rinse off the residual blood foam;
3. put a small amount of oil in the cauldron, then add rock sugar to stir-fry the sugar color. When the sugar solution disappears from the big bubble, the sugar color is the most suitable time. Stir the bone as much as possible and wrap the bone in sugar as much as possible.
4. Then heat the water until it doesn't pass the bone, and add seasonings such as yellow sauce, soy sauce and soy sauce, and spices such as star anise and cinnamon. After the fire boils, simmer 1 hour, and make the final adjustment after a little taste. Then cook for 20 minutes on medium heat, and you can almost take it out and put it in the pot (the plate is not easy to install).
The above operation sequence is relatively easy. If you pay more attention to the fragrance of spices, add appropriate amount of boiled water 1 min and then pour it into a bowl for later use. Then put some oil in the pot and stir-fry the spices with low fire, stir-fry the spices with yellow sauce and light soy sauce, stir-fry the big bones, then put the sugar back in the pot, add boiling water until all the ingredients are not enough, and then turn to low fire for stewing.
Finally, it should be emphasized that the sauce bone pays attention to the meat flavor and sauce flavor, and there is no need to deliberately pursue complex spice combinations. The amount of spices must not be too much, especially cloves and star anise, which are a bit strong and overbearing, and less wins more.